Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle

Transcription

1 Effect of Phosphte Slts on the Psting Properties of Koren Instnt-Fried Noodle Li Wng, 1,2 Gry G. Hou, 2,3 Y-Hsun Hsu, 2 nd Lirong Zhou 4 ABSTRACT Cerel Chem. 88(2): Up to 15% modified potto strch (MPS) is often dded into Koren instnt noodle formuls to improve the cooking nd eting qulity. However, the ddition of MPS leds to higher rw mteril costs. The effect of phosphte slts (PS) on Koren instnt-fried noodle psting properties ws investigted in this reserch. When 33% of totl MPS in the regulr Koren instnt noodle formul ws sustituted y smll mount of PS ( 0.3%), the results clerly indicted tht ll the PS improved the psting properties of noodle dough nd ground instnt-fried noodle powder, especilly the pek viscosity of the Rpid ViscoAnlyser (RVA) curves. However, the psting temperture ws ffected little y PS except tht tripotssium phosphte incresed it significntly. The RVA results showed tht the psting properties of ground instnt noodle powder were significntly improved when 33% of MPS ws sustituted y 0.300% dipotssium phosphte. Menwhile, the psting properties were close to those of the regulr formul ground instnt noodle powder when 33% of MPS ws sustituted y 0.030% monosodium phosphte or 0.300% disodium phosphte. Therefore, we suggest tht MPS used in Kore instnt-fried noodle could e prtilly sustituted y the lends of selected PS. Asin noodles re the mjor whet-sed products in the Asin diet, ccounting for 40% of totl flour usge in Asi. There re mny types of Asin noodles including fresh noodle, dried noodle, stemed noodle, oiled noodle, frozen oiled noodle, nd instnt noodle (Hou 2001; Fu 2008; Hou et l 2010). Asin noodles re prepred minly from three sic ingredients: flour, wter, nd slts. They exist in two distinct ctegories sed on the presence or sence of lkline slts (minly N 2 CO 3 or K 2 CO 3 ) (Hou 2001). Instnt-fried (stemed nd deep-fried) noodles hve distinctive flvor nd texture due to unique processing steps such s steming nd frying, nd to residul oil in noodles. They should hve porous spongy structure s well s pregeltinized strch through the steming process (Prk nd Bik 2004). Instnt-fried noodles re prtilly cooked y steming nd further cooked nd dehydrted y deep-frying process (Cheung et l 2008). During the frying process, mny tiny holes re creted s wter is quickly dehydrted nd replced y oil on the surfce of noodles, serving s chnnel for wter to migrte during cooking (Hou 2001). Steming nd frying processes enle instnt-fried noodles to e quickly rehydrted nd served, nd oth the formultion nd processing prmeters re importnt in governing the eting qulity of instnt-fried noodles. Strches nd their derivtives from different sources hve een utilized to improve the cooking nd eting qulity of instnt noodles (Hung nd Li 2010). Up to 15% (totl flour-strch lend weight) of modified potto strch (MPS) is often dded in Koren instnt noodles ecuse MPS could increse flour psting viscosity nd improve the eting qulity of noodles. However, the ddition of MPS leds to higher rw mteril costs. Previous reserch hs shown some minor ingredients (slt, lkline regents, strch, oils, improvers, nd preservtives) might e responsile for lrge differences in psting viscosity (Shih nd Digle 1999; Mouquet nd Treche 2001; Fitzgerld et l 2003; Rl et l 2008), while informtion on the effect of phosphte slts (PS) on instnt noodle flour psting properties remins lrgely unreported in the scientific literture. 1 Stte Key Lortory of Food Science nd Technology, School of Food Science nd Technology, Jingnn University, 1800 Lihu Avenue, Wuxi, Jingsu , Chin. 2 Whet Mrketing Center, 1200 NW Nito Prkwy, Ste. 230, Portlnd, OR Corresponding uthor. Phone: (1) ; Fx: (1) ; E-mil: ghou@wmcinc.org 4 ICL Performnce Products LP, 373 Mrshll Ave., Wester Groves, MO doi: /cchem AACC Interntionl, Inc. Mny reserches hve een conducted using the RVA to study Asin noodle properties (Yun et l 1996, 2008; Rl et l 2008; Sndhu et l 2010). In our previous study (Zhou et l 2009), we discovered tht mny PS hve the ility to increse the psting pek viscosity nd trough of instnt noodle formul dry mix (without MPS) t lower ddition levels ( %, flour weight). At higher levels ( %), however, some PS continued to rise these viscosities, while others egn to reduce them. The results suggested tht ech phosphte slt hd n optiml level tht gve the most swelling of strch grnules in instnt noodle dough. These results suggested tht different properties of PS ought to e considered when they re selected in noodle product ppliction. Pek viscosity of noodle flour hs correlted positively with the cooked lkline noodle smoothness nd negtively with lkline noodle hrdness y sensory evlution (Miskelly nd Moss 1985; Btey et l 1997). Before conducting this reserch, we determined the RVA profiles of 25 commercil instnt-fried noodles from 10 countries. These noodle smples were ground into powder using flling numer grinder nd pssed through 0.83-mm sieve. The results showed tht four noodle rnds (three from Kore nd one from Chin) tht contined MPS hd pek viscosities of RVU, much higher thn those of other noodle rnds ( RVU). These four noodle rnds lso hd much higher trough ( RVU), finl viscosity ( RVU), nd setck vlues ( RVU) thn other noodles, which were , , nd RVU, respectively. Preliminry descriptive sensory evlution of the cooked instntfried noodles confirmed tht these four noodle rnds hd much springier, smoother, more elstic, nd chewier texture thn others. These results suggested tht RVA profiles of instnt-fried noodles could e useful noodle texture indictor. The ojective of this reserch ws to investigte the effect of PS on the psting properties of Koren instnt-fried noodle formul dry mix contining MPS nd ground instnt-fried noodle powder. MATERIALS AND METHODS Mterils Hrd white whet flour ws milled t the Whet Mrketing Center (Portlnd, OR) on pilot-scle mill (Mig-Multomt, Buhler-Mig, Switzerlnd). The moisture, protein, nd sh contents were 12.6, 10.0 (14% m), nd 0.4% (14% m), respectively. Modified potto strch (MPS) with moisture content of 14.92% ws purchsed from Ntionl Strch Food Innovtion. All other chemicls used were purchsed from VWR (West Chester, PA) nd were of nlyticl grde. 142 CEREAL CHEMISTRY

2 Phosphte slts (PS) were supplied y the ICL Performnce Products LP (St. Louis, MO). Bsed on the preliminry screening results, we selected seven PS for this reserch: monosodium phosphte (MSP), disodium phosphte (DSP), dipotssium phosphte (DKP), tripotssium phosphte (TKP), sodium cid pyrophosphte (SAPP), clcium cid pyrophosphte (CAPP), nd sodium trimetphosphte (STMP). Mesurement of Psting Properties y RVA The RVA prmeters of the Koren instnt-fried noodle formul dry mix or ground instnt-fried noodle powder were determined ccording to the procedure reported y Btey et l (1997) with the RVA-4 (Perten Instrucments, Springfield, IL). Briefly, the instnt noodle formul dry mix or ground noodle powder nd wter were stirred t 960 rpm for 10 sec, nd then t 160 rpm for the reminder of the test. The temperture profile ws held t 60 C for 2 min, heted to 95 C t 5.83 C/min over 6 min, held t 95 C for 4 min, cooled to 50 C t 11.2 C/min over 4 min, nd held t 50 C for 4 min. The regulr formul dry mix of Koren instnt-fried noodle dough (control, 85:15 flour to MPS rtio) contined flour (2.930 g), MPS (0.517 g), sodium chloride ( g), potssium cronte (0.003 g), nd sodium cronte ( g). The modified formul dry mix of instnt-fried noodle dough (90:10 flour to MPS) with dditionl PS ws flour (3.078 g), MPS (0.342 g), sodium chloride ( g), potssium cronte (0.003 g), nd sodium cronte ( g), nd mmol of ech of seven PS. Preprtion of Koren Instnt-Fried Noodle Bsed on the RVA psting properties of the modified Koren instnt-fried noodle formul dry mixes, three PS (DKP, DSP, nd MSP) were selected to prtilly sustitute MPS in Koren instntfried noodle dough for noodle mking. DKP nd DSP t 0.6 mmol (equivlent to 0.300%) nd MSP t 0.01 nd 0.06 mmol (equivlent to nd 0.030%, respectively) gve the mximum pek viscosities. The modified formul dry mixes of instnt noodle dough with vrying mounts of MPS nd PS re listed in Tle I. Sodium chloride, lkline slts (sodium cronte nd potssium cronte), nd PS were predissolved in wter. Whet flour nd MPS were weighed, thoroughly mixed in plstic g, nd plced into pilot-scle FR-E700 noodle dough mixer (Tokyo Menki, Tokyo, Jpn) nd the correct mount of slt-lkline-ps solution (34%) ws dded. Instnt-fried noodles were prepred on pilotscle noodle line following the procedure descried y Hou (2010). Briefly, the dry mix nd wter were mixed for 5 min t 110 rpm, followed y mixing for 14 min t 60 rpm. The finl thickness of the noodle dough ws 1.25 ± 0.03 mm fter sheeting for six steps on pilot-scle noodle mking mchine (WR8-100, Tokyo Menki). The noodle dough ws then slit into mm (thickness width) strnds with #18 squre type slitter (1.7-mm width) nd wved. After steming for 5 min t 100 C in tunnel stemer (model LB-20, Electro-Stem Genertor, Alexndri, VA), the noodles were cut nd folded in hlf to form locks (125 ± 5 g). At lst, the noodle locks were loded into the frying sket nd deep-fried for 1 min t 140 C in 4.8 gl (18.2 L) gs fryer (model SG14, Pitco Friltor, Concord, NH). Ech noodle production ws duplicted on two different dys. Ech of the finl instnt noodle products ws ground to pss through 0.83-mm sieve using flling numer grinder (Perten Instruments, Springfield, IL) nd tested for psting properties y the RVA-4 s descried previously. Sensory Evlution The expert pnel consisted of five noodle specilists from noodle mnufcturers in South Kore. The sensory evlution ws ccording to the method descried y Hou et l (2010). Briefly, the three instnt noodle ckes (including the control noodle) were cooked in oiling wter simultneously for 4 min nd then the noodles were poured into 1200-mL owls nd 600 ml of hot wter (90 95 C) ws dded. The pnelists were instructed to evlute the noodles within 4 min for ppernce, mouthfeel, nd ite texture in comprison to the control noodle ccording to the scoring sheet. The remining noodles were kept in hot wter for nother 5 min nd evluted gin for texture stility. The totl noodle sensory score included the cooked noodle ppernce, mouthfeel, ite texture, nd texture stility (holding for 5 min in hot wter fter cooking). Sttisticl Anlyses All tests were run t lest in triplicte in completely rndomized design. Results re expressed s men ± SD. Dt were nlyzed y one-wy nlysis of vrince (ANOVA) with the Student Newmn-Keuls posthoc test. Sttisticl significnce ws set t the 5% significnce level. RESULTS AND DISCUSSION Effect of PS on Psting Properties of Different Noodle Formul Dry Mixes Contining MPS The psting viscosities of different instnt noodle formul dry mixes with or without the ddition of PS were determined y RVA, nd the results re shown in Fig. 1 nd Tle II. For the 85:15 lend (regulr formul dry mix of Koren instnt noodle contining 15% MPS of totl flour/mps weight), the pek viscosity (PV), trough, rekdown, finl viscosity (FV), nd setck were , , , , nd RVU, respectively. They were significntly higher thn those of the 90:10 lend (modified formul dry mix of Koren instnt noodle contining 10% MPS of totl flour/mps weight), which were , , , , nd RVU, respectively. The PV nd FV vlues decresed y (13.03%) nd 7.16 (8.80%) RVU, respectively, s the MPS content ws reduced from TABLE I Formuls (g) of Koren Instnt-Fried Noodle Groups Group Ingredient 85:15 90:10 DSP DKP MSP-1 MSP-2 Flour MPS Wter Slt Alkline slts c Phosphte slt MPS, modified potto strch; MSP, monosodium phosphte; DSP, disodium phosphte; DKP, dipotssium phosphte. 85:15, regulr formul of Kore instnt fried noodle dough contining 15% MPS of totl flour/mps weight; 90:10, modified formul of Koren instnt-fried noodle dough contining 10% MPS of totl flour/mps weight; DSP, modified formul 90:10 with dditionl 0.300% DSP; DKP, modified formul 90:10 with dditionl 0.300% DKP; MSP-1, modified formul 90:10 with dditionl 0.005% MSP; MSP-2, modified formul 90:10 with dditionl 0.030% MSP. Slt, lkline slts, nd phosphte slt predissolved in wter. c Alkline slts were 80% potssium cronte nd 20% sodium cronte. Vol. 88, No. 2,

3 15% to 10%. These findings were consistent with previous reports tht MPS could increse the flour PV vlue (Kim et l 1996; Fu et l 2008). PV vlues incresed for ll PS with ddition of 0.01 mmol (Fig. 1A). This result confirmed n erlier finding where phosphorus ws le to increse the PV vlue (Knzw et l 2008). As to DSP nd DKP, the PV vlues incresed with incresing mounts. With the ddition of DSP t 0.9 mmol, the PV reched its highest vlue of RVU. For DKP, the highest PV ws RVU t ddition of 1.2 mmol. Both DSP nd DKP showed drmtic improvement in PV vlue over the control smple. For the other five PS (MSP, SAPP, STMP, CAPP, nd TKP), PV incresed s the dditions were <0.06 mmol, ut they decresed s the dditions were >0.06 mmol. One notle exmple ws MSP, whose PV vlue ws 300 RVU with ddition of 0.06 mmol, then decresed shrply with ddition >0.06 mmol. These results were in greement with our previous reserch (Zhou et l 2009), which reported some PS incresed the PV of instnt noodle formul dry mix t lower ddition levels nd egn to reduce the PV vlues t higher ddition levels. A high PV ws result of swelling of strch grnules. However, under shering t temperture s high s 95 C, the gretly swollen grnules disintegrted due to crowding nd mutul pressure, resulting in drmtic decrese in viscosity following the PV (Colldo nd Corke 1999). The results showed the trough incresed with ddition of DSP, DKP, or STPP (Fig. 1B), nd there ws lso positive reltionship etween the trough nd ddition of three PS. This my e due to the short-chin strch molecules cross-linking with PS nd then incresing the trough (Wng et l 2000). However, the troughs of MSP, SAPP, nd TKP decresed shrply s dditions were >0.12 mmol; for CAPP, the viscosity decresed s the ddition ws >0.02 mmol. It is speculted tht the PS first cross-linked with strch nd resulted in high viscosity when contents were t lower levels. However, t higher levels, PS might unfold the protein chins nd comine with them, resulting in slight incresed viscosity. Brekdown is regrded s mesure of the degree of disintegrtion of grnules or pste stility (Dufour et l 2009). At rekdown, the swollen grnules disrupt further nd mylose molecules will generlly lech out into the solution (Zhng et l 2008). During the holding period of the test, the smple ws sujected to period of constnt high temperture (typiclly 95 C) nd this period ws commonly ssocited with rekdown in viscosity. Thus, strch grnules were esily roken down y the sher force, which incresed the swelling power (Zidul et l 2007). Compring to the 90:10 instnt noodle formul dry mix without PS, ll other noodle formul dry mixes with dditionl PS hd lower rekdown vlues (Fig. 1C) nd higher PV vlues (Fig. 1A). This Fig. 1. Effect of phosphte slts on psting properties of Koren instnt-fried noodle formul dry mixes. A, Pek viscosity (PV); B, trough; C, rekdown vlue; D, finl viscosity (FV); E, setck vlue. Arevitions s in Tle I. 144 CEREAL CHEMISTRY

4 oservtion disgreed with the previous reports in which higher rekdown ws in ssocition with higher PV (Zidul et l 2007). The difference my e ttriuted to the fct tht PS enhnced the intermoleculr force of mylose nd thus ecme more stle to the sher force during the 95 C holding period. Susequently, s the slurry cools, ressocition etween strch molecules, especilly mylose, will result in the formtion of gel structure nd therefore FV vlues will increse. FV vlues decresed when the mount of MPS ws decresed from 15 to 10%, which ws contrry to previous reports in which FV of rice flour decresed with dded corn strch (Wng et l 2000). The reson ws the different kinds of strch used, in greement with previous report (Rgee nd Al 2006). FV lso showed the sme trend s PV for the seven tested PS (Fig. 1D). For the DSP, DKP, nd STPP, the FV incresed significntly (P < 0.05). The setck vlues were slightly chnged for the Koren instnt noodle formul dry mixes with ll dded PS except for MSP nd SAPP (Fig. 1E). The setck resulted from rerrngement of excreted mylose molecules from the strch grnules fter swelling. The setck vlue reveled the gelling ility or retrogrdtion tendency of the mylose (Xu et l 2008). The higher setcks were oserved in the flour-mps lends with dded MSP, CAPP, or SAPP, t dditions >0.06 mmol, suggesting tht the higher mylose retrogrdtion occurred therein. The psting temperture of the 85:15 instnt noodle formul dry mix ws 65.6 ± 0.21 C (Tle II). The psting temperture of the 90:10 modified instnt-noodle formul dry mix with or without PS ws 1 C higher thn tht of the 85:15 group, which ws ttriuted to 5% lower MPS in the modified noodle formul. All PS, except for TKP, hd little effect on the psting temperture of noodle dough. TABLE II Effect of Phosphte Slts on Psting Temperture ( C) of Koren Instnt-Fried Noodle Formul Dry Mix, Smple Psting Temperture 85: ± : ± 0.10 DSP ± 0.23 DKP ± 0.34 MSP ± 0.52 TKP ± 1.85c SAPP ± 0.31 STMP ± 0.28 CAPP ± 0.25 Arevitions nd formuls s in Tle I. Also TKP, tripotssium phosphte; SAPP, sodium cid pyrophosphte; CAPP, clcium cid pyrophosphte; STMP, sodium trimetphosphte. Dt expressed s men ± SD (n = 5). Vlues followed y different letters re significntly different (P < 0.05). Effect of PS on Psting Properties of Instnt-Fried Noodle Bsed on the RVA psting results of modified instnt noodle formul dry mixes contining ech of the seven PS, three PS (DKP, DSP, nd MSP) were selected nd tested t optiml ddition levels in Koren instnt-fried noodle production to prtilly replce MPS in the formul. The RVA psting prmeters of the ground instnt-fried noodle powder re presented in Tle III. All six group noodles showed similr ptterns of the psting curves; however, the psting curve of MSP-1 ws slightly lower thn others nd tht of DKP ws higher thn others (dt not shown). Also, ll six instnt noodles hd similr psting tempertures. No visile peks could e found on the psting curves for ll six ground instnt noodle powders (dt not shown). The reson ws perhps tht the psting property of instnt-fried noodles hd een ltered fter steming nd frying tht concurred with the previous findings (Rgee nd Al 2006; Bui nd Smll 2007). A survey of 25 commercil instnt-fried noodle smples from 10 countries indicted four noodles tht were much higher in RVA pek, trough, nd finl viscosities hd springier, smoother, more elstic, nd chewier texture. This suggests tht improving RVA viscosities of instnt-fried noodles with PS could hve similr results on the cooked noodle texturl chrcteristics. Sensory Evlution of Instnt-Fried Noodles Three instnt-fried noodles contining 15% MPS, 10% MPS, nd 0.300% DKP, nd 10% MPS nd 0.300% DSP ws evluted y n expert pnel from noodle mnufcturers in South Kore. The pnel noted tht the ltter two noodle smples contining 0.300% PS hd higher texture stility scores thn the first noodle smple (control noodle); while totl noodle scores were similr. Severl studies reported tht strch psting properties, including high pek viscosity (An nd King 2009), high rekdown (Singh et l 2009), nd swelling power (Noitng et l 2009) re responsile for superior noodle qulity for Jpnese nd Koren type noodles. Strch is widely used s texture-enhncing ingredient for instnt noodles. The ddition of the exotic strch improves noodle texture y conferring smoother, more elstic, nd chewy texture. Descriptive sensory evlution of 25 cooked commercil instnt-fried noodles lso confirmed tht the four noodle rnds tht contined modified potto strch hd much springier, smoother, more elstic, nd chewier texture thn other noodles. Cooked noodle ppernce is more ppeling ecuse the dded strch yields noodles with smooth, clen, nd shiny surfce. CONCLUSIONS Our results clerly indicted tht ll the phosphte slts used in this reserch ffected the psting properties of Koren instntfried noodle formul dry mix, with the RVA pek viscosity incresing s the ddition mount of PS ws <0.06 mmol. However, the PS hd little impct on the psting temperture except tht it incresed significntly with TKP. The RVA psting profiles of ground instnt-fried noodle powder demonstrted tht the psting properties of modified formul instnt noodle contining 0.300% DKP were etter thn those of the regulr formul instnt noodle, nd the psting properties of modified formul instnt noodle contining 0.300% DSP or 0.030% MSP were similr to those of regulr formul instnt noodles. Nevertheless, the mechnism of how PS modified the psting properties of the whet flour in the TABLE III Psting Properties (RVU) of Ground Instnt-Fried Noodle Powder, Smple Pek Viscosity Trough Brekdown Finl Viscosity Setck Psting Temp ( C) 85: ± 1.42c ± 1.58d 0.08 ± ± 4.25d ± ± 1.38ns 90: ± ± ± ± ± ± 0.38 DSP ± ± 0.13c 0.28 ± ± ± ± 0.22 DKP ± 1.49d ± 1.54e 0.08 ± ± 2.29e ± 0.76c ± 0.22 MSP ± ± ± ± ± ± 0.19 MSP ± ± 0.97c 0.08 ± ± 1.72c ± ± 0.26 Arevitions nd formuls s in Tle I. Dt expressed s men ± SD (n = 5). Vlues in the sme column followed y different letters re significntly different (P < 0.05); ns, not significnt. Vol. 88, No. 2,

5 instnt-fried noodle dough systems is still not fully understood. More study is needed to investigte the impct of PS on the instnt-fried noodle microstructure nd texturl chrcteristics. ACKNOWLEDGMENTS Prtil support from the ICL Performnce Products LP (St. Louis, MO, USA) ws pprecited. Prtil support from the Fundmentl Reserch Funds for the Centrl Universities (Project No. JUSRP11016) nd 111 project-b07029 of Chin were lso pprecited. LITERATURE CITED An, H. J., nd King, J. M Using ozontion nd mino cids to chnge psting properties of rice strch. J. Food Sci. 74: Btey, I. L., Curin, B. M., nd Moore, S. A Optimiztion of Rpid- ViscoAnlyser test conditions for predicting Asin noodle qulity. Cerel Chem. 74: Bui, L. T., nd Smll, D. M Foltes in Asin noodles: III. Fortifiction, impct of processing, nd enhncement of folte intkes. J. Food Sci. 72: Cheung, H. F. R., Morrison, P. D., Smll, D. M., nd Mrriott, P. 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